Owner and Executive Chef Steven Topple hales from Portsmouth, United Kingdom, a naval and fishing port on the South Coast of England. For over two decades Chef Topple has been perfecting his craft in Culinary Arts by working in a variety of top-tier resort kitchens. His work in cities such as San Francisco; Sea Island, Georgia; Lake Placid, New York; McCall, Idaho; Vail, Colorado; Loch Lomond, Scotland and numerous restaurants in London, England has prepared him well to open his own restaurant.
In launching Ragazza di Bufalo, Chef Topple will focus on his love of Italian food and will fill a missing notch in the McCall-Donnelly area of Idaho. His new culinary vision will focus on the northern style of Italian cooking, including fresh homemade pasta, gnocchi, risottos and sauces. Steven has visited Italy on numerous occasions and connects with the cuisine there on a deep level. Sharing this passion for Italian cooking with his customers is his main goal.
Chef Topple’s accolades and accomplishments are many. He has had the honor of being selected to appear at a number of events hosted by the James Beard House in New York City, including “The Best of Rock Resorts”, and “Chefs and Champagne” in the Hamptons. He has also earned a selection of awards and distinctions, including “Young Chef of the Year” from Nestle Food Service in 1997. In 2005 Topple published his first book, So You Want to Impress!!!!, followed by a second book, Signatures, featuring a collection of his favorite recipes from restaurants he’s worked in. And, in addition to working for a few celebrity television chefs, including Wolfgang Puck in San Francisco, and Brian Turner in London, you will often see him on local television.
Chef Topple hopes you enjoy getting to know him and Ragazza di Bufalo!